Instructions

• Crisp the bacon. Heat a skillet over medium-high heat. Add the chopped bacon and cook until crisp. Remove it to a plate, leaving the flavorful drippings in the skillet.
• Build the garlic base. Add the butter and olive oil. Once the butter melts, lower the heat to medium, stir in the garlic, and cook for 2 minutes, stirring frequently. The garlic should smell fragrant but should not turn dark.
• Brown the mushrooms. Add the mushrooms and turn them through the butter sauce. Season with chili powder, sweet paprika, garlic powder, salt, and pepper. Cook over medium-high heat for 5 to 7 minutes, turning occasionally, until tender and nicely browned.
• Loosen the pan. Pour in the chicken broth and cook for 10 seconds, scraping up any browned bits with a wooden spoon.
• Finish the sauce. Stir in the heavy cream and cook for 3 to 4 minutes, until the sauce begins to thicken and clings to the mushrooms.
• Garnish and serve. Remove the skillet from the heat. Stir in the bacon, scatter over the parsley, and serve while warm.